Methichi Bhaji, Bajra Bhakri and Lasun Chutney

Ingredients

• 2 cup Bajra Flour
• 0.5 tsp Salt
• 1.5 cup Hot Water (or as needed)
• 2 tsp Ghee (optional, for serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine 2 cups of bajra flour and salt.
   • Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
   • Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
   • Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
   • Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2. 2

   Shape the Bhakris

   • Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
   • Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
   • Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3. 3

   Cook the Bhakri on a Tawa

   • Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
   • Carefully lift the patted bhakri and place it on the hot tawa.
   • Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
   • Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
   • Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4. 4

   Puff and Serve

   • Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
   • The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
   • Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
   • Repeat the shaping and cooking process for the remaining dough balls. Serve hot.

Ingredients

• 1 cup Garlic Cloves (peeled)
• 10 pcs Dry Red Chilies (stems removed, use a spicy variety like Guntur or Byadgi)
• 5 pcs Kashmiri Red Chilies (stems removed, for color and mild heat)
• 0.5 cup Desiccated Coconut (unsweetened)
• 0.25 cup Peanuts (raw, with or without skin)
• 1 tsp Cumin Seeds
• 1 tsp Sunflower Oil
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the peanuts and coconut separately. Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.

2. 2

   Roast the aromatics. Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.

3. 3

   Cool all ingredients completely. Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.

4. 4

   Grind the chutney. Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.

5. 5

   Store and serve. Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.